So, as an avid baker Autumn/Winter is an exciting time for me. Unfortunately it generally leads to one too many slips, so I was determined to get my yummy baking fix while keeping things healthy!
I came up with this amazing yumminess! I'm so proud of the result, it's genuinely so tasty and moist, and was perfect as a snack with some Almond Butter...
- 1 can Pumpkin Purée
- 4 Eggs
- 1 cup Coconut Oil melted
- 2/3 cup Almond Milk
- 3 heaped Tbsp Natural Set Honey
- 3 cups Almond Flour (Ground Almonds)
- 2 scoops (4 Tbsp) Natural Unflavoured Hemp Protein Powder
- 2 tsp Baking Soda
- 2 tsp Cinnamon
- 2 tsp Nutmeg
- 1 tsp Cloves
- 1 1/2 tsp Ginger
* Pre heat oven to 170'c.
* Combine the pumpkin and eggs and mix well until evenly combined.
* Add the melted coconut oil and stir in well so it doesn't get chance to cook your eggs, then add your almond milk.
* Add your almond flour, hemp protein, baking soda, cinnamon, nutmeg, cloves and ginger and mix well until you get an even, thick mixture.
* It should smell AMAZING already (and taste it, go on, lick the spoon), but on the off chance you're even more of a flavour junkie, throw in some more spices... Why not?!)
* Pour mixture into a lined, large, loaf tin.
* Bake for 50 mins.
* Enjoy the wonderful smell.
* Once cooked (it will still seem a little wobbly), LEAVE TO COOL slightly. This is important as it allows the loaf to firm up enough to manouvre out of the tin whilst staying moist inside.
* Loosen around edges of tin, carefully turn loaf out into your hand then onto a cooling rack.
* Badaboom.
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